For over 10,000 years, traditional food from the Prince William Sound has connected our people with the land and sea through cultural rights and traditional practices passed down through the generations. Our tribal members continue to define themselves by the customs and traditions in gathering, processing, and distributing wild resources.  The sharing of these cultural customs – traditional procedures and guidelines – are an essential element of our subsistence practices and knowledge.

Seaweeds, including brown kelp, were used as food, tools, and medicine in the region. Many traditional recipes still in use today include sugar kelp-wrapped salmon, bull kelp pickles, and ribbon kelp soup. Several species of kelp were used to treat a range of ailments including, headaches, bleeding disorders, and goiters. Before the modern incorporation of iodized table salt into everyday diets, iodine deficiencies were common. Resulting goiters characterized by swelling of the thyroid tissue that surrounds the throat were alleviated, or prevented altogether, by eating kelp. Kelp is a rich source of iodine among other vitamins and nutrients. However, too much iodine in the diet can also lead to thyroid issues.

Kelp still plays a key role in the cultural heritage of our tribe. Herring roe on kelp (left; bladderwrack/popweed) is collected every year by the Native Village of Eyak’s Customary & Traditional Harvesting Program for distribution to tribal members.